Introduction

Oh, Tuna Noodle Casserole! Just saying those words brings back a flood of cozy memories, doesn’t it? It’s the kind of dish that just wraps you up in a warm hug, perfect for a chilly evening or a busy weeknight. This isn’t your grandma’s (though we love her too!) slightly bland version. This recipe is packed with fresh veggies, a super creamy sauce, and a delightful crunchy topping that will make everyone ask for seconds. And the best part? It’s ridiculously easy to whip up. You can have this comforting classic on your table in under an hour, making it a true weeknight warrior!

Why You’ll Love This Recipe

Fast: Ready from start to finish in about an hour, with most of the time being hands-off baking.
Easy: Simple steps that anyone can follow, even if you’re new to cooking.
Giftable: Imagine bringing this warm, bubbling casserole to a friend who just had a baby or is feeling under the weather – it’s the ultimate edible gift!
Crowd-Pleasing: From picky eaters to seasoned foodies, everyone seems to adore a good tuna noodle casserole. It’s pure comfort food magic!

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need to create this dreamy casserole:

3 cups wide egg noodles (about 5 oz): These are the perfect pasta for soaking up all that delicious sauce.
1/4 cup unsalted butter: The foundation for our savory veggie sauté.
1 cup celery, chopped: For a bit of fresh crunch and flavor.
1 red bell pepper, chopped: Adds a touch of sweetness and beautiful color.
1/2 onion, diced: The aromatic backbone of our creamy sauce.
1/4 cup all-purpose flour: This helps thicken our sauce to that perfect creamy consistency.
1/2 tsp salt: Just enough to enhance all the flavors.
1/2 tsp ground black pepper: A little kick to balance the creaminess.
2 1/4 cups whole milk: For that rich, velvety sauce.
2 tbsp Dijon mustard: Adds a lovely tang and depth.
12 oz water-packed chunk tuna, drained: The star of the show! Make sure it’s well-drained.
1/2 cup frozen peas, thawed: A pop of sweetness and color.
4 oz cheddar cheese, shredded: Because cheese makes everything better!
1/2 cup panko bread crumbs: For a wonderfully crispy topping.
1/4 cup grated Parmesan cheese: Adds a salty, nutty note to the crumb topping.
1 tsp smoked paprika: This is my secret weapon for a little smoky depth in the topping!
1 tbsp parsley, chopped: For a fresh, bright finish.
1 tbsp butter, melted: To get that breadcrumb topping perfectly golden and delicious.

How to Make It

Let’s get cooking! It’s simpler than you think.

Preheat your oven to 375°F (190°C). This is important so your casserole bakes evenly!
Cook the noodles. Get those wide egg noodles boiling according to their package directions. Once they’re tender but still have a little bite (al dente!), drain them and set them aside.
Sauté the veggies. Grab a large oven-safe skillet or a Dutch oven. Melt the 1/4 cup of butter over medium heat. Toss in your chopped celery, red bell pepper, and diced onion. Cook them until they’re nice and soft, which usually takes about 5 to 7 minutes. Oh, the smell is already amazing!
Make the roux. Sprinkle the flour, salt, and pepper over the softened veggies. Stir it all together and let it cook for about 1 minute, stirring constantly. This helps cook out the raw flour taste.
Create the creamy sauce. Now, gradually whisk in the milk, a little at a time, making sure it’s smooth before adding more. Keep stirring as the sauce comes to a simmer. Let it cook for about 5 minutes, stirring often, until it thickens up to a lovely, coat-the-back-of-a-spoon consistency.
Stir in the good stuff! Add the Dijon mustard, your drained tuna, and the thawed peas to the creamy sauce. Give it a good stir to combine everything.
Add noodles and cheese. Now, pour in those cooked noodles and about half of the shredded cheddar cheese. Gently stir it all together until the noodles and tuna mixture are beautifully coated.
Prepare the crunchy topping. In a small bowl, mix together the panko bread crumbs, Parmesan cheese, smoked paprika, and chopped parsley. Pour in the melted butter and stir until all those lovely crumbs are nicely moistened.
Assemble and top. Sprinkle this magical breadcrumb mixture evenly over the top of your casserole. Then, sprinkle the remaining shredded cheddar cheese over the breadcrumbs.
Bake to golden perfection! Pop that skillet into your preheated oven and bake for 20 to 25 minutes. You’re looking for that topping to be a gorgeous golden brown and the casserole to be wonderfully bubbly around the edges.

Substitutions & Additions

Feeling adventurous? Or maybe you need to make a quick swap? You’ve got options!

Pasta Swap: While wide egg noodles are classic, you could also use shells, rotini, or even elbow macaroni. Just adjust the cooking time accordingly.
Veggie Power: Feel free to add other veggies like finely chopped carrots, mushrooms, or even a can of drained cream of mushroom soup (if you’re going super traditional and want that extra creaminess, though our homemade sauce is fantastic!).
Cheese Please: Mix in some Gruyere or Monterey Jack cheese with the cheddar for a different flavor profile.
Extra Crunch: For an even more satisfying crunch, add a layer of crushed potato chips or crackers on top of the breadcrumbs before baking.
Herbs: Fresh dill or chives can be wonderful additions to the casserole or sprinkled on top after baking.

Tips for Success

A few little secrets to make your Tuna Noodle Casserole absolutely perfect:

Don’t Overcook the Noodles: They’ll continue to cook in the oven, so slightly undercooking them is key to avoiding mushy pasta.
Drain Tuna Well: Excess liquid can make your casserole watery. Press out as much water as you can.
Uniform Chopping: Try to chop your veggies into similar-sized pieces so they cook evenly.
Prep Ahead: You can assemble the casserole (up to the topping stage) a day in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 30 minutes, add the topping, and then bake as directed, adding a few extra minutes if needed.

How to Store It

Leftovers are the best kind of leftovers, right?

Once cooled, store any leftover Tuna Noodle Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can warm it up in the microwave or in a covered oven-safe dish at 350°F (175°C) until heated through.

FAQs

Got questions? We’ve got answers!

Can I use canned tuna in oil instead of water? Yes, you can! If you use tuna packed in oil, make sure to drain it very well. It can add a slightly richer flavor.
Can I make this casserole gluten-free? Absolutely! Use gluten-free pasta and ensure your flour is a gluten-free blend. The panko bread crumbs can be substituted with gluten-free bread crumbs or crushed gluten-free crackers.
Why is my sauce not thickening? Make sure you let the sauce simmer for at least 5 minutes while stirring. If it’s still too thin, you can create a slurry with a tablespoon of flour or cornstarch mixed with a little cold water, whisk it into the simmering sauce, and cook for another minute or two until thickened.

Creamy Tuna Noodle Casserole

A comforting and classic tuna noodle casserole recipe packed with fresh veggies, a super creamy sauce, and a delightful crunchy topping, ready in under an hour.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Servings 6 servings

Equipment

Large oven-safe skillet or Dutch oven
Pot for cooking noodles
Small bowl for topping

Ingredients

Casserole

3 cups wide egg noodles about 5 oz
0.25 cup unsalted butter for sautéing veggies
1 cup celery chopped
1 cup red bell pepper chopped
0.5 cup onion diced
0.25 cup all-purpose flour
0.5 tsp salt
0.5 tsp ground black pepper
2.25 cups whole milk
2 tbsp Dijon mustard
12 oz water-packed chunk tuna drained
0.5 cup frozen peas thawed
4 oz cheddar cheese shredded

Crunchy Topping

0.5 cup panko bread crumbs
0.25 cup grated Parmesan cheese
1 tsp smoked paprika
1 tbsp parsley chopped
1 tbsp butter melted, for topping

Instructions

Preheat oven to 375°F (190°C).
Cook wide egg noodles according to package directions until al dente. Drain and set aside.
3 cups wide egg noodles
Melt 1/4 cup butter in a large oven-safe skillet or Dutch oven over medium heat. Add chopped celery, red bell pepper, and diced onion. Cook for 5-7 minutes until softened.
3 cups wide egg noodles
Sprinkle flour, salt, and pepper over the softened vegetables. Stir and cook for 1 minute.
3 cups wide egg noodles
Gradually whisk in milk, a little at a time, stirring until smooth. Simmer and stir for about 5 minutes until the sauce thickens.
3 cups wide egg noodles
Stir in Dijon mustard, drained tuna, and thawed peas.
3 cups wide egg noodles
Add cooked noodles and half of the shredded cheddar cheese to the skillet. Stir to combine.
3 cups wide egg noodles
In a small bowl, mix panko bread crumbs, Parmesan cheese, smoked paprika, and chopped parsley. Pour in melted butter and stir until moistened.
3 cups wide egg noodles
Sprinkle the breadcrumb mixture evenly over the casserole. Sprinkle the remaining cheddar cheese over the breadcrumbs.
3 cups wide egg noodles
Bake for 20-25 minutes, until the topping is golden brown and the casserole is bubbly.

Notes

For best results, do not overcook the noodles as they will continue to cook in the oven. Ensure tuna is well-drained to avoid a watery casserole. Chop vegetables uniformly for even cooking. The casserole can be assembled a day in advance (up to the topping stage) and refrigerated.